Roasted Sweet Potato Salad with Cranberries and Sliced Almonds

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Sweet potatoes are a great source of Vitamins A and C, and make a great substitute for white potatoes in many recipes, including potato salad. Roasting them brings out their sweetness.

Tags: Easy, 20 Mins, Salads, Vegetables, Nuts, Fruit, Baking, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 8
Skill level: Easy
Prep time: 20  minutes
Cooking time: 45  minutes
Total: 65  minutes

Additional Information


4 large sweet potatoes, peeled and cubed (about 10 cups/2.5 L)
3 tbsp (45 mL) PC Blue Menu Omega Oil
1/8 tsp (0.5 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
1/2 cup (125 mL) dried cranberries
1/3 cup (75 mL) sliced almonds
2 tbsp (25 mL) fresh chives cut in ½ inch (1 cm) lengths


  1. Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil; spray generously with cooking spray.
  2. In large bowl, toss together sweet potatoes, oil, salt and pepper. Spread onto prepared baking sheet. Bake in bottom third of oven for 45 minutes, stirring halfway.
  3. Let stand a few minutes to cool slightly. Transfer to serving platter. Sprinkle with cranberries, almonds and chives. Serve warm or at room temperature.

Nutritional Information

Per serving:
280 calories
fat 8 g (1 g of which is saturated)
sodium 170 mg
carbohydrate 48 g
fibre 6 g
protein 4 g
High in Fibre
Low in saturated fat
Excellent Source of Vitamins A and C